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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Red Hots and Kidney Beans Recipe

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This recipe for Red Hots and Kidney Beans is from BSA Troop 175 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb frankfurters
2 slices bacon, chopped
1/4 c. chopped onion
1 8 oz can tomato sauce
2 Tbsp flour
1 can kidney beans
1/4 c. ketchup
1 Tbsp lemon juice
1 Tbsp Worcestershire sauce
1 Tbsp brown sugar
1 tsp salt
1/2 tsp chili powder
1/8 tsp garlic salt
Directions:
Directions:
Fry bacon bits in Dutch Oven until crisp. Remove and set aside. Saute onions in bacon fat until light brown. Add sauce mixed with flour and cook until thickened, stirring constantly.

Add kidney beans and bean liquid. Blend together liquid and dry ingredients separately; then combine them and stir thoroughly into bean mixture. Cover and simmer 15 minutes. Cut franks into 1 inch pieces. Add to beans, cover and cook for 8 minutes. Sprinkle with bacon bits.

 

 

 

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